Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| 1 cup | Rye flour; * |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| 1¼ teaspoon | Anise seed |
| 1¼ teaspoon | Caraway seed |
| 1 cup | Milk |
| 1 large | Egg |
| 1 teaspoon | Orange zest; freshly grated |
| ½ | Stick unsalted butter; melted (1/4 cup) |
| 2½ tablespoon | Molasses; unsulphered |
*available at natural foods stores and specialty foods shops Can be prepared in 45 minutes or less.
Preheat oven to 425 deg. F. and butter twelve ⅓-cup muffin tins.
In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds. In a small bowl whisk together milk, egg zest, butter, and molasses.
Add milk mixture to flour mixture, stirring until just combined (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
Makes 12 muffins.
Limpa - a moist rye bread from Sweden - is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins.
>From: jfreeman@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Gourmet,November 1994